Grease a springform tin (25cm in diameter) well with butter and sprinkle it with sugar. Pour the mixture in the tin and bake it in a preheated oven at 175°C for about 50-60 minutes. Check the cake with a skewer, when the mixture doesn't stick to it, the cake is finished. Put the cake on a wire rack to cool. Decorate the cake with holly and sprinkle with icing sugar, serve with coffee/tea or port.
Tips: Try toasting a couple of slices of this delicious spice cake the day after it has been baked and serve it with cold butter.
Cookies are necessary for us to give you the best experience. By continuing to browse our website, you accept our use of cookies. Read our cookie policy for further details.
